Rating: 3.16 stars
194 Ratings
  • 5 star values: 25
  • 4 star values: 37
  • 3 star values: 84
  • 2 star values: 40
  • 1 star values: 8

For a festive presentation, serve this Winter Squash Dip appetizer in a large, round, hollowed-out squash, such as a turban.

Martha Stewart Living, October 2007

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Credit: Krause, Johansen

Recipe Summary test

Yield:
Makes about 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.

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  • Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.

  • Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.

  • Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.

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Reviews (9)

194 Ratings
  • 5 star values: 25
  • 4 star values: 37
  • 3 star values: 84
  • 2 star values: 40
  • 1 star values: 8
Rating: Unrated
11/27/2013
We used half the fat (butter, sour cream, parmesan, and cream cheese) and it still came out a little too bland. So I would recommend not using more than half, not if you don't want to lose the taste of squash or chipotle (which is a nice touch with a little kick). It's a good dip, but it's going to require some breadsticks or crostini to give it a little crunch.
Rating: Unrated
11/07/2013
I accidentally left out the cream cheese the 1st time I made this. At 1st, I wasn't thrilled with the overall flavor of the dip. I was making it for a potluck the following day & almost hesitated to take it. What a difference a day makes! The flavors really intensified & it was delicious. Everyone at the potluck requested the recipe. Even the kids were devouring it. I've now made it with & w/out the cream cheese and definitely prefer it without. The cream cheese masks the squash flavor.
Rating: Unrated
12/12/2011
Yes, serve this cold. It's very pretty when served in a turban squash. I like Parmesan cheese and so I liked this dip. The cheese gave it a nice coarse texture. Great with breadsticks.
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Rating: 1 stars
10/09/2011
there are several problems with this recipe: 1) it makes enough to feed a small army, half would do for a family dinner 2) due to proportion problems, you can't even taste the squash and the result tastes like a bland cream cheese spread. add twice as much squash and half the quantity of all the combined cheeses 3) all in all, forgettable and definitely not gourmet.
Rating: Unrated
11/24/2010
You serve it cold, so you wouldn't need to heat it. I think it is good for about 3 days. I am making it today, so one day ahead.
Rating: Unrated
11/18/2010
Anyone know if I can make this ahead on Tuesday or Wednesday and then Reheat for Thanksgiving??
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Rating: Unrated
11/23/2008
One more comment: It's just as good with low fat sour cream and low fat cream cheese.
Rating: Unrated
11/23/2008
This has become a favorite dip to make in the fall and winter!
Rating: Unrated
11/11/2008
I wish I'd had time to serve it in a hollowed-out squash, but even without the autumnal presentation, this dip was AMAZING. Definitely a new tradition in our household.